It’s 2029 in Albany, New York—your average American city. A family of four stops by the corner sandwich shop for lunch, and the glass doors automatically slide open as they enter. A brand ambassador greets the family by name at the door, a tablet in her hand displaying the date and details of their...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...

Quick-service restaurants—along with retailers, hospitality firms, and other companies—are hiring more employees this holiday season than past holidays. Many restaurant operators are also paying those seasonal hires more than they did last year.
According to the latest U.S. Department of Labor jobs...

It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important. Innovation and growth are a couple of the common themes among the top fast-food brand stories of...

McDonald's posted sharper-than-expected November sales declines. Global sales were reported down 2.2 percent. In the U.S. sales fell more than twice that: 4.6 percent, the lowest sales month for McDonald’s in over a decade, and almost four times worse than analysts had projected. Those wacky...

Forget the classic buffet of stale, day-old fare once prevalent in America’s casinos. The dining landscape in these establishments is now just as competitive and diverse as the world beyond blackjack tables and slots. In casinos, excess is everywhere. People expect an array of choices for gambling...

The quick-service restaurant industry is always changing, and for 17 years and 200 issues, QSR has been there to write it into the history books.
As the leading source of news and information for the industry, we’ve watched trends come and go, brands rise to prominence while others fade away, and...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...

The Howard Company Inc. celebrates their 65th anniversary in the display and menu board industry starting this month. From its humble beginnings, The Howard Company Inc. has grown to become an international supplier of menu boards and marketing materials. Today, the 100 percent...

PAR Technology Corporation announced today that Tom + Chee, a grilled cheese and tomato soup shop for the kid at heart, has selected PAR Brink POS and PAR EverServ hardware. PAR Brink POS solutions are currently deployed in 9 Tom + Chee locations, with a full roll-out of all 19 stores was...

El Pollo Loco announced the addition of Baja Shrimp as a seasonal menu option available through spring. In addition, they will also feature four LTO Baja Shrimp items to highlight the new menu. These new Baja Shrimp menu items include Shrimp Mango Tacos, Shrimp Verde Enchiladas, Shrimp &...

Taco Time Northwest, a family-owned Mexican quick service restaurant, hosted its first ever open casting call to film customer reactions to their new, limited time menu item, the Habanero Chicken Burrito. Guests were sought out via Taco Time NW’s Facebook page. Footage from the casting call...

Green Leaf’s restaurants added Sesame Asian Quinoa to the menu. Over the past decade, the Andean super food has become very popular. Though it is often called a whole grain, quinoa is actually a seed. Cousin to a beet, quinoa, (pronounced keen-wah), is a complete protein rich in...

Juice It Up!, a leading raw juice bar and hand-crafted smoothie franchise, has officially opened its newest Irvine, California, location. This is the third location in Irvine, and the first operating under the ownership of Shobha Trading, LLC, co-founded by sisters Faurum and Megha Doshi. The...

Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...

While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.
Here is my top...

Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...